The best temperature for fermentation: the optimal temperature for fermentation is 27-30 degrees. The dough can be fermented successfully in 2 to 3 hours at this temperature. In order to achieve this temperature, according to the changes in climate, the temperature of the water can be adjusted appropriately: summer with cold water; spring and fall with about 40 degrees of warm water; winter can be used 60 ~ 70 degrees of hot water and noodles, covered with a wet cloth, placed in a warmer place. What to do if you put too much alkali on the noodles: if you put too much alkali on the fermented dough, you can add white vinegar and alkali to neutralize it. Such as on the drawer steamed to seven or eight minutes cooked, found that the alkali on the more, can be sprinkled on the finished product of some alum water, or after the drawer coated with some light vinegar water. Fast flour: want to eat steamed bread, and not flour, how to do? There is a way to try: 500 grams of flour plus 50 milliliters of vinegar, 350 milliliters of lukewarm water ratio, the face and good, 10 minutes of molasses, and then add 5 grams of baking soda or lye, knead vigorously until there is no sour taste, so that the steamed buns as fluffy. How to judge whether the fermented dough is good: when the dough swells to a certain degree, use your fingers to gently press the top of the dough, after the finger is removed, such as being pressed on the face of the block can not be restored to its original state, the dough is slightly sunken, indicating that the face has been developed; such as being pressed on the place can be restored to its original state very quickly, indicating that the face is not good. You can also grab a piece of dough to see, such as the dough has become honeycomb, there are many small hollows, that has been well developed. The larger the honeycomb eye, the older the fermentation, such as like tofu dregs, indicating that it has been hair over the head. After the fermented noodles have been fermented, you can put in a certain amount of dead noodles. The amount to be mixed in depends on the degree of over-fermentation. Honey can be used instead of leavening agent to make the noodles: 250 milliliters of water per 500 grams of flour, honey 1.5 tablespoons of the ratio of honey poured into the dough water and noodles, the dough kneaded well, put into a basin, covered with a damp cloth, placed in a warmer place, let it fermentation for 4 to 6 hours. Let the dough rise for 4 to 6 hours. When the dough has doubled in size, it is ready to use. If the dough smells sour, add some alkaline water as appropriate and knead well before use